Raspberry pie bars are an easy dessert that is perfect to whip up for any summer entertaining.
Every summer I have grand plans for amazing meals grilled outside, plenty of patio parties, and park picnics galore.
The reality, though, is my family hiding from the Texas heat and having meals that entirely subsist of fresh, juicy fruits.
We’re glad for our Costco membership in the summertime, because we can never resist bright boxes of strawberries and raspberries. We’re often guilty of downing full raspberry packs in one sitting.
How do you say no to fruit, though? I just try to buy as much as I can, to ensure I can also scratch my baking itch with those sweet jewels.
Fresh raspberry bars
Bar desserts are something I grew up with in the Midwest, but don’t see much down here outside of brownies. They make dessert portable, and so much easier to make when it comes to bringing something to the cookout or potluck.
Raspberries are my go-to fruit, so these fresh raspberry bars are often on rotation. While some raspberry bars I’ve come across use jam for the filling, I use fresh raspberries for the best flavor.
If you can’t get your hands on fresh raspberries, use frozen berries that have been thawed. Skip the mashing step, and mix them with the sugar just before pouring on to the crust.
Raspberry pie bar variations
These raspberry pie bars are very similar to my apple pie bars — in fact, the only change is the fruit filling. The base recipe is endlessly adaptable and so easy to work with.
Aside from apple and raspberry, I recommend trying these with fresh summer peaches. Cook them down as in the apple version, and toss in some fresh ginger while you’re at it!
Strawberries, blueberries, or cherries would also work well here. There really aren’t too many rules when it comes to bar desserts like this.
Freezing pie bars
Making these bars in advance, or have leftovers? You can easily freeze them to enjoy later.
After baking, let them cool completely, then lift the bars out on the [amazon_textlink asin=’B00K282KY4′ text=’parchment paper’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’64b6ae09-e17c-4ca8-943f-ca89ee4c0a55′]. Slice directly on the paper, taking care to not cut through it.
Slide the parchment paper and bars into a gallon-size freezer bag. If you need to freeze in multiple layers, add another piece of parchment on top to prevent sticking. Seal the bag, removing as much air as possible, and freeze.
To thaw, remove bars from the freezer and let rest at room temperature for a few hours, or overnight in the refrigerator. You can also warm single bars in a microwave.
Easy raspberry recipes
If you have more raspberries to use up, you’re in luck! Raspberries are actually quite the versatile little fruit.
- 1 1/2 plus 1/3 cups flour, divided
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 10 tablespoons cold butter, divided
- 1 egg
- 2 cups fresh raspberries
- 4 tablespoons brown sugar, divided
- 2 tablespoons granulated sugar
- Line a 9x9 square baking pan with parchment paper and set aside.
- In a food processor, pulse together 1 1/2 cups flour, powdered sugar, and salt. Add 8 tablespoons butter and pulse until it resembles cornmeal.
- Pulse in egg until a soft, crumbly dough forms. Dump dough into prepared pan and press evenly to cover bottom. Prick all over with a fork, chill in the freezer for 10 minutes, then bake at 375°F for 10 minutes. Let cool slightly.
- Meanwhile, combine raspberries and 2 tablespoons brown sugar in a medium bowl. Stir gently, smooshing some of the berries, and let rest while crust bakes and cools.
- Once crust has cooled, spoon raspberries with their juices over the top.
- In a food processor, pulse together 1/3 cup flour, 2 tablespoons brown sugar, granulated sugar, and 2 tablespoons butter until coarse crumbs are formed. Scatter crumb over the top of the raspberries.
- Bake at 375°F for 30 minutes, until golden brown. Let cool completely before cutting.
If using frozen raspberries in place of fresh, be sure to thaw completely and drain excess water before using.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 96mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g